Twas the night before Thanksgiving… The house is clean; the kitchen spotless. The fridge is fully stocked with everything from farm fresh eggs, to sliced and chilled carrots and celery for that perfect anytime snack, to hand carved ham and artisan cheese just in case someone wants a last minute sandwich during their visit. The freezer is full of a variety of homemade cookie dough balls just waiting to be popped in the oven. The kids are freshly bathed and dressed in perfectly coordinated outfits as Grandma and Grandpa come over with hugs and smiles and a nice bottle of wine. Aunt and Uncle and their adorable daughter arrive on schedule, and the guest room is perfectly stocked with designer shampoos and soaps for their stay. Adele’s Hello is quietly playing in the background.
Oh! Wait a minute… I must be describing your house during holiday season. Because ours goes more like this: The week before Thanksgiving, we’re still trying to get an accurate head count because the older kids are spread out all over the country due to college, work, or “other choices.” We’ve got some kids flying in on early morning flights. Some middle of the night flights, and some smack in the middle of the day, leading to multiple airport trips. The younger kids go every which way at all different times and days – such is life in a “blended” family. I’m never sure which ones we have for which holidays. I’m still not fully unpacked from the last trip we took. The fridge is a combination of stuff I’m making for the big Thanksgiving meal and stuff left over from before last month’s trip. I’m not exactly sure when the cream expires, so morning coffee will be more like Russian roulette. I’m pretty sure there aren’t quite enough beds for the out-of-towners. Grandma and Grandpa do show up together though, which is really odd, since they’ve been divorced for a decade. Who knows what’s up with that? There are no ready made snacks or desserts in case people get hungry. We’ve got one TV blasting sports, another blasting SpongeBob, and I’ve got Miranda Lambert’s Gunpowder and Lead cranked up to 11! Yep. That’s us! And I wouldn’t change one single thing about it. We’ve got a crazy, awesome, hectic, full of life, household that keeps us all smiling.
But that night before Thanksgiving always poses a challenge. It’s crowded, hectic, and full of hungry people. As much as I’d love to be focusing on that Homemade Apple Pie or prepping the potatoes or turkey for Thanksgiving dinner, the truth is, I’ve gotta feed a houseful. And it’s gotta be easy. Really easy. Good thing I’ve got this Frittata Recipe in my back pocket, and you should too! It doesn’t get much easier than this, and you probably have most of the ingredients on hand. This recipe will feed 12, so cut it in half if your crowd isn’t quite as big as mine! The classic combination of eggs, cheese, spinach, ham, mushrooms, and roasted red peppers baked together into one amazing, satisfying, flavorful, and (most importantly) EASY one-dish meal makes it a winner! I suspect this Frittata Recipe will end up being a regular weeknight go-to meal, and not just reserved for hectic holiday season evenings. Plus it’s a great excuse to have wine with your eggs…
So if your household is like the Norman Rockwell picture I described above, more power to you! But if it’s even remotely close to mine, this is hands-down the easiest way to feed a crowd, impress them a little, and pull off the night before Thanksgiving dinner and still enjoy your awesome family!
Here are some items use for this dish:
Wedge Spatula For Serving
And if you’re still looking for more recipes to feed a crowd, try these:
- Taco Salad for a Crowd
- Loaded Baked Potato Casserole with Chicken (the #1 recipe on the blog!)
- Cheeseburger Macaroni Casserole
- 2 Tablespoons butter
- 1 onion, diced
- 1 Pound Sliced Mushrooms, White or Crimini
- 1 Pound Sliced Ham, Diced. Any lunch meat on hand will work
- 1 Jar Roasted Red Peppers, Diced
- 4 Cups TIghtly Packed Raw Baby Spinach
- 24 Eggs
- 2 Cups Shredded Cheese, I used Monterey Jack, but almost any kind will work
- 1 Cup sour cream
- Turn oven on to 375°
- Heat butter over medium high heat on cook top in a large oven proof skillet or pan. When butter is melted, add onions and mushrooms and cook until slightly soft, stirring occasionally, approximately 5 minutes.
- Add ham, peppers, and raw spinach. Stir until well combined, cover and let steam until spinach is wilted, approximately 3 minutes. Remove from heat.
- In a large bowl, lightly scramble the eggs, then add the shredded cheese and sour cream. Mix well. Add the egg mixture to the pot with the onion and mushroom mixture and mix well. Place in oven, uncovered, for 30 minutes, or until eggs are just set and the top is lightly golden. Remove from oven and let sit 5 minutes before serving.